刺身はしょうゆじゃなくてコレ！江戸時代の調味料「煎り酒」をつくる！【ゆっくり解説】

"Irizake," a condiment from the Edo period. While it might be an unfamiliar condiment, it was actually a versatile seasoning that played a major role before soy sauce became widespread! We'll recreate "Irizake," which was even used with sashimi, based on Edo-period cookbooks. In addition to Edo-period dishes using Irizake, we'll also introduce recipes that can be used today. #EdoPeriod #Irizake #RecreatedDishes #Condiment #SlowExplanation *For sake, we recommend using junmai sake, and for umeboshi (pickled plums), we recommend using those seasoned only with salt. *If the umeboshi is low in salt, try adding more salt. ◆Check out these short videos as well!◆ Edo-period egg salad!? We tried making "Tamago Namasu"    • 江戸時代のたまごサラダ！？「たまごなます」をつくってみた #江戸時代 #再現料理 #...   Edo-period poached eggs!? "Isona Tamago," an egg dish from 250 years ago    • 江戸時代のポーチドエッグ！？250年前の玉子料理「いそなたまご」#江戸時代 #再現料...   ▽▽▽Subscribe to our channel here▽▽▽ https://www.youtube.com/@yodan-desu?s... 【Video Table of Contents】 00:00 Greetings & Explanation 00:22 Making Irizake 02:58 How was Irizake used? 05:44 Making Irizake (continued) 07:47 Tasting Irizake 09:44 Recommended uses for Irizake 11:19 Summary ■Websites■ 【Sengoku Guide】https://sengoku-g.net/blog/ 【Edo Guide】https://edo-g.com/blog/ 【Bakumatsu Guide】https://bakumatsu.org/blog/ 【Meiji Guide】https://meiji.bakumatsu.org/